Chocolate Flapjacks Recipes

CHOCOLATE FLAPJACKS

Steps:

• First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.
• Heat oven to 190C/170C fan/gas 5 and line a baking tin (15 x 20cm, or 18cm square) with baking parchment. Melt the butter and honey together in a large pan. Stir in the granola and chocolate chunks, making sure they are all well coated.
• Tip the flapjack mix into the tin and press down very firmly (a potato masher is a good tool to use here). Cover with foil or more baking parchment, then bake for 25-30 mins. Leave to cool in the tin, then drizzle over the melted chocolate. Once set, cut into 8 portions. Can be stored in an airtight container for 3 days.

CHOCOLATE COVERED FLAPJACKS

Steps:

• Preheat oven to Gas 3 and line the tin will be using with grease proof or baking paper.
• Melt the butter, then add and melt in the golden syrup and sugar in a pan together at a low heat.
• Once all is dissolved to a smooth mixture, remove the pan from the heat and slowly stir in the porridge oats bit by bit (add extra oats if the mixture is too gooey).
• Pack the mixture into the baking tin (or tins) and push down slightly. Bake for 30 minutes or until slightly browning on top.
• Once cooked remove from oven and leave to cool for 10 minutes.
• While theose are cooling melt the chocolate down on a low heat or by using the water bowl melting method. Then spread the melted chocolate over the top of the flapjacks, and leave to solidify and cool down.
• When cool divide into bars or square as preferred and enjoy :).

CHOCOLATE-STUFFED FLAPJACK BARS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 20cm square baking tin with baking parchment. Beat the butter and sugars together in a bowl until pale using an electric whisk.
• Stir the baking powder into the spelt flour, then gradually mix into the sugar and butter. Stir in the oats.
• For the filling, melt the butter, sugar and 80g of the dark chocolate and all of the milk chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water and stirring occasionally. Or, do this in short 20-second bursts in the microwave, stirring between each burst. Remove from the heat, then add the cocoa, spelt flour and baking powder, and mix until well combined.
• Lightly dust a sheet of baking parchment the same size as the tin with flour, then spread half of the flapjack mixture over it. Place another 20cm sheet of parchment on top. Roll the mixture out to the edges of the parchment, then peel off the parchment and place in the lined baking tin.
• Spread the chocolate filling evenly over the top. Repeat step 4 with the other half of the flapjack mix, and place on top of the chocolate layer.
• Bake on the middle shelf for 45-50 mins or until golden brown. Leave to cool completely.
• Melt the reserved 20g chocolate in a heatproof bowl over a pan of simmering water or in 10-second bursts in the microwave. Drizzle over the traybake, leave to set for 10 mins, then cut into squares. Will keep for up to three days in an airtight container.

PEAR & CHOCOLATE FLAPJACKS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Brush a 20 x 20cm square baking tin with butter, then line with two strips of baking parchment (see How to Line a Cake Tin).
• Weigh the butter and sugar into a large saucepan. Add the honey and a pinch of salt to the pan. Place the pan on the hob and turn the heat to medium. Stir carefully while the butter and sugar melt; once it's bubbling, turn off the heat and leave to cool for 5 mins.
• Meanwhile, place a large mixing bowl on the scales and weigh the oats.
• Open the can of pears and drain off the liquid through a sieve (save the liquid for another recipe, see below). Dry the pears on a little kitchen paper and chop them into small pieces. Add the pear pieces to the oats.
• Carefully pour the melted butter and sugar mixture into the bowl along with the oats and pears. Stir until well combined.
• Tip the oat mixture into the lined baking tin and press down with the back of your spoon to make a flat, even surface. Use oven gloves to carefully place the tin in the oven on the middle shelf. Bake for 25-30 mins until golden brown.
• Wearing oven gloves, carefully remove the tin from the oven and place on a cooling rack.
• Break the chocolate into small pieces and put in a small bowl. Microwave for 30 seconds, then stir and microwave for another 15 seconds, or until the chocolate has melted. Drizzle the chocolate over the flapjacks. Leave to cool completely, then remove the flapjacks from the tin and cut into nine or 12 pieces.